0 comments Posted by Sireesha at Thursday, December 18, 2014
Erra kaaram dosa is quite famous street food in Rayalaseema region of Andhra Pradesh .'Erra Karam' means 'red chutney' which is smeared on dosa and daliya powder /Pappula Podi is sprinkled fully over dosa to neutralize the heat of the red chutney.
I came to know about these dosa from my MIL . Whenever I make dosa definitely I have to make Erra Karam otherwise my hubby and my daughter will not eat dosas. Erra Karam dosas are just favorite at my home.
You can try these Erra Karam dosas on one of the dayswhen you are bored of eating plain dosas or masala dosas.I am sure you will eat one more extra dosa that day.
For Dosa batter :-
Urad dal - 1 cup
Rice - 3 cups
Fengureek Seeds - a pinch
Soda bi carb - 1/2 tsp
Salt to taste
For Karam (Red Chutney)
2 onions, chopped
1 tsp red chilli powder (adjust the amount based on your spice level)
1/4 tsp salt (adjust according to taste )
1/8 cup coconut pieces
For Daliya powder /Pappula podi (powder)
1/2 cup putnala pappu (daliya/split roasted chickpeas)
1) Firstly clean and wash both rice and urad dal well.
2) Soak Urad Dal with Fengureek seeds ( Methi seeds) and rice separately for 5-6 hours or overnight.
3 ) Then grind urad dal in a mixer grinder or grinder adding sufficient water. The batter should be light and fluffy when completely ground.
4) Pour the urad dal batter in a bowl.
5) In a grinder or mixer grind the rice adding few tbsp of water while grinding.The rice should be completely ground. When you touch the batter with your finger tips, the batter should not feel grainy. It should be smooth paste like. Don’t add too much water in the beginning otherwise rice will not be grinded properly. Keep on adding little water in between.
6) Remember that batter should not be too thick or thin.
7) Now add the rice batter to the urad dal batter and mix well.
8) Add salt and some water if necessary and mix well . This is the basic dosa batter.
10) Add soda to the batter , mix it well and make dosas out of it.
Karam (Red Chutney )
First in a mixie grind the coconut pieces. Then add all the ingredients chopped onions, red chilli powder and salt to it and grind into a smooth paste. Add few tbsps of water if required.
Pappula Podi (Daliya Powder)
Grind the roasted chickpeas to a fine powder.
To make the Karam Dosas :-
1) Heat a non stick tawa. Smear the tawa with little bit of oil.Pour a ladle full of dosa batter and spread into a thin circle.
2) Drizzle oil along the edges of dosa and let it initially cook on low flame for 1-2 mins .
3) Flip the dosa to the other side and roast for a minute.Now increase the flame and cook for a min until you see red patches.
4) Again Flip the dosa.
5) Quickly spread a tbsp of the erra kaaram/red chutney all over the dosa with a spoon or spatula .
6) Sprinkle pappula podi all over the dosa and fold it to half and cook on each side for few seconds.
7) Serve it as-is or with any chutney...It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
8) Repeat the same process with the remaining batter as well.
9) Serve dosa with chutney of your choice like coconut chutney/groundnut chutney/Peanut Chutney /Bomaby Chutney /Tomato mint chutney.
10) I served erra kaaram dosa with Erra Karam only.
1) To save time during those busy mornings, the red chutney can be made ahead and stored in the refrigerator.
2) The daliya powder can be ground and stored in an airtight container.
3) Do not pour the batter to prepare dosa on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.
4) If dosas are breaking cover the tawa with the plate after pouring the dosa batter on tawa.
5) Fenugreek Seeds will help in fermentation and give a good aroma and good colour to the Dosa.
0 comments Posted by Sireesha at Saturday, December 13, 2014
Kobbari (Coconut) Bobbatlu are one of the popular dish. It is also called as Kobbari Bhakshalu or poli .It is mostly prepared during Festivals . Its very delicious ,healthy ,tasty and easy to prepare.
For Stuffing / Filling:-
2 cups of fresh grated Coconut
2 cups of grated Jaggery (cut the jaggery into small pieces )
1/2 tsp Cardamom powder
1/4 cup Ghee
For Dough :-
1 cup Maida
1 cup Whole Wheat Flour
1 pinch Salt
2 tsp Oil
Water needed for kneading
Dough Preparation :-
1) In a mixing bowl add maida,wheat flour, oil and salt and make a dough by adding enough water slowly.Add it only as needed.
2) Make a very soft, pilable dough. Knead very well.Lightly coat with oil.Cover and Keep aside.Let dough rest atleast for1 hour.
Stuffing / Filling Preparation :-
1) In a thick bottom pan or non stick pan heat 2tsps of ghee on medium heat .
2) Add grated coconut and saute for few minutes .Then add grated jaggery
3) In few minutes jaggery will start melting, Allow coconut to cook well in the jaggery syrup.
4) Stir continuously so that it does not stick to the bottom.
5) Cook until the mixture comes close or becomes thick or leave the sides of the pan.
6) Do not overcook otherwise the the mixture becomes hard.
7) Add the cardamom powder and mix well.
8) Turn off the heat and keep it aside for few minutes.
9) Let the mixture cool. This is the bobbatu filling.
Bobattalu Preparation :-
1) Divide the dough into equal portions, roughly the size of a golf ball.
2) Roll a ball with the help of a little whole wheat flour into a small circle to prevent the ball from sticking to the rolling surface.
3) Now spoon some of the coconut / Kobbari filling into the center of this circle. Fold the edges of the circle and pinch together to seal.
4)Flatten this new ball gently with your fingers and use a rolling pin and gentle, circular pressure to roll it like chapati.
5)Do this with all the dough and coconut /Kobbari filling.
6) This can get very tricky as the filling does try to slide out. Use a little flour if that happens. Roll.
7) Roast each poli / bobbattu on a hot girdle with ghee. Roast both sides till well done and aromatic and it gets golden brown color.
8) Smear with ghee on both sides when done.
9) Serve hot /cold .
0 comments Posted by Sireesha at Thursday, December 11, 2014
Everybody loves Paneer Makhani very much but here is a healthy alternative with Tofu which tastes delicious .Even the non-tofu-lovers will also start loving it.
Tofu, made from soybean curds, is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. It is an important source of protein especially for vegans and vegetarians. Since it is Low in calorie so it is Diabetic Friendly Recipe.
For the marinated tofu:
2 cups extra-firm tofu
1 tsp coriander powder
1/2 tsp Jeera/Cumin Powder
1/2 tsp red chilli powder
1/8 tsp Turmeric Powder
1 tbsp lemon juice
1 tsp oil
Salt to taste
For the Makhani Gravy:
1 medium onion, (paste)
2 large tomatoes, (paste)
1 tsp red chilli powder (adjust according to taste)
2 Green chillies (paste)
2 green cardamom pods
1-inch piece of cinnamon
1 tsp cumin seeds
1 tbsp coriander powder
1 tsp Ginger -Garlic Paste
1/4 tsp turmeric powder
2 tsps kasoori methi (dry fenugreek leaves crushed between palms)
2 cups vegetable stock, or (use water if you don't have this)
10 cashew nuts powder
1/4 tsp Sugar or sugar substitute
Fresh coriander leaves for garnish
To prepare the Marinated tofu:
1) Pat the tofu dry with few paper towels. Cut to cube size pieces .
2) Mix all the ingredients coriander powder,cumin powder,turmeric powder ,red chilli powder, salt,oil,lemon juice.
3) Now in this marinade mix the tofu pieces and set aside for about half an hour.
4) Heat a non stick pan or griddle and smear the oil evenly on it. Place the tofu cubes on the pan and fry until golden-brown on each side,
5) Remove to a plate and set aside.
To make the Makhani gravy
1) Heat the oil in a non stick pan. Add the cumin seeds, and when they splutter add cloves,cardamom, peppercorns and cinnamon. Saute for a minute over medium heat.
2) Add the onions paste and a little salt and saute till transulent.
3) Add the tomato paste ,chilli paste,ginger and garlic paste, and saute for another minute.
4) Then add coriander powder, turmeric powder ,chilli powder ,sugar and kasuri methi . Mix it well and cook on medium flame for about four minutes stirring in between until the gravy starts leaving the oil.
5) Add some water or vegetable stock and continue cooking.
7) Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.
8) Garnish with chopped coriander leaves.
9) Serve hot with naan,chapati, roti, phulka, flavored rice ,or plain rice
Chapatis or Rotis are the staple food for millions of Indians.It is mostly eaten in Northern part of India. No meal is complete without them . It is commonly made with finely ground whole wheat flour.
For 12 Chapatis
2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
Water for kneading
whole wheat flour (gehun ka atta) for rolling
For the chapatis
1) In a mixing bowl add wheat flour, oil and salt and make a dough by adding enough water slowly.Add it only as needed. Instead of water, you can also use milk. The result is really soft Chapatis.
2) Knead the dough well.The secret to really soft Chapatis lies in the kneading. The dough must be smooth .
3) At the end add little bit of oil for very smooth dough and soft Chapatis.
4) The finished dough must be smooth. After it is done, cover and keep it aside for ½ an hour. Knead again.
5) Divide the dough into equal portions, roughly the size of a golf ball.
6) Roll a ball with the help of a little whole wheat flour into a small circle to prevent the ball from sticking to the rolling surface. Brush oil on the surface.
7) Fold it twice to form a triangle as shown in picture.
8) Lightly coat on both sides to prevent the dough from sticking as you roll the Chapati.
10) The rolled out Chapati must not be too thin or it will not puff when roasted.
11) Heat tava on medium flame and put the rolled chapati to Cook.
12) The Chapati is ready for its first flip when you begin to see raised bumps on its surface. Use a spatula or hand to turn it on to its other side.
13) Cook otherside also for a while.Then again flip the chapati.
14) Wait 8-10 seconds (approximately) after the second flip and then use a folded kitchen towel or spatula to gently press the Chapati around its edges. This will help it to puff out!!!
15) Now remove chapati from the tava and serve immediately or store in a container.
16) Line the container with kitchen towel or kitchen tissues to keep the Chapati warm, soft and free from moisture.
Instead of water, you can also use milk. The result is really soft Chapatis.
Chapatis can also be brushed with ghee (clarified butter) after being cooked.